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Gluten-Free Toll House® Cookies
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Prep Time:
15 minutes
Cook Time:
9 minutes
Total Time:
39 minutes
Create delicious gluten-free Toll House cookies with a blend of white rice flour, sweet rice flour, and teff.
Ingredients:
  • 1 cup white rice flour
  • 0.75 cup teff flour
  • 0.5 cup cornstarch
  • 0.5 cup sweet rice flour
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 0.75 cup white sugar
  • 0.75 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups semisweet chocolate chips (such as Nestle® Toll House®)
  • 1 cup chopped walnuts
Instructions:
  • Preheat your oven to 375°F (190°C) for the perfect cooking temperature.
  • Mix together the white rice flour, teff flour, cornstarch, sweet rice flour, baking soda, xanthan gum, and salt in a bowl.
  • In a bowl, cream together butter, white sugar, brown sugar, and vanilla extract until smooth. Mix in eggs one at a time, beating well. Slowly add the flour mixture to the creamy butter mixture until just combined. Stir in chocolate chips and walnuts. Spoon rounds of dough onto a baking sheet.
  • Bake the cookies in the preheated oven until golden brown, for 9 to 11 minutes. Allow them to rest on the baking sheet for 2 to 3 minutes before moving them to a wire rack to cool completely.

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